Large Chocolate Chip Muffins

This was a good recipe to try, as I never had the patience for small cookies and small cupcakes.  As you can see, from the rest of my blog, I don’t have much of the artistic talent for decorating and making it look pretty.  More so, I have always been the person who like desserts and snacks for the taste and not with all the fancy sugar embellishments.  There was no buttermilk in this recipe either, so I wasn’t too sure if they would be too dense.  So, I decided to try this extra-large muffin recipe, but also worried that it may be too dry.  To my surprise, it turned out waaaaay better than I expected.

Ingredients:
1 cup milk
1/4 cup vinegar
2 1/2 cups cake flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, melted
2 large eggs
1 tbsp. vanilla
1 1/2 cups chocolate chips

Preheat oven to 425ºF. Prepare a 6 large muffin tins with liners.

In a small bowl, pour the milk and vinegar together and let it rest while preparing the rest of the ingredients.

In a larger bowl, mix together the cake flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk/vinegar mixture. Stir JUST until a batter with lumps forms.  DO NOT OVERMIX!!!

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about 1/4 cup each).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Chocolate Chip Muffins

Advertisements

Mint Chocolate Chip Cheesecake Brownies

Just in time for St. Patrick’s Day!  I decided to try something out of my comfort zone.  I think this would be a selective crowd, as mint doesn’t seem like a thing that everyone likes.  I thought the taste was good, but the color was not as green as it should be .  After beating 6 drops of food coloring, it was a light green tint, which I thought was a nice green.  However, after baking, it wasn’t as green as it was with the raw batter.  If you decide to try this recipe, you may want to give the cheesecake batter a quick taste test to see if the mint was vibrant enough for your liking.
Cheesecake Brownie Uncut

Ingredients for brownie:
1/2 cup butter
1 cup semi-sweet chocolate chips
1 1/4 cups sugar
3 eggs
1 tsp. vanilla extract
3/4 cup cake flour
1/4 tsp.salt

Ingredients for cheesecake layer:
8 ounces cream cheese, softened (I used the spreadable kind)
1/4 cup sugar
1 egg yolk
3 tsp. pure peppermint extract
6 drops green food coloring
2/3 cup semi-sweet chocolate chips

Preheat oven to 350°F.  Prepare 11″ x 7″ baking pan with aluminum foil, covering the bottom and all sides.

Brownies:  Melt butter and semi-sweet chocolate on a double boiler, stirring constantly, until completely dissolved.  Let the mixture cool to room temperature.

Whisk sugar into cooled chocolate mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt.

Cheesecake Batter:  Be sure that the cream cheese is soft.  Beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth. Then, stir in the chocolate chips.

Pour brownie batter into prepared pan, reserving 1/4 cup of batter.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.  Top the cream cheese mixture with the reserved 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern and evenly smooth out the batter.  Sprinkle additional chocolate chips on top of the batter.

Bake brownies for 30-35 minutes, or tester comes out clean.  Cool completely, before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Cheesecake Brownie

 

Mocha Chocolate Chip Cookies

I have never really had patience with making cookies, cupcakes or even muffins, but this recipe seems to be easy to put together.  All the ingredients, I already have in my pantry, so it’s easy to whip together.  I usually have this batter made and sitting in my freezer, just in case there’s a need of emergency dessert night.  Of course, warm cookies coming out of the oven with a scoop of ice cream is a dessert that most people can not turn down.

Ingredients:
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 1/2 tsp. vanilla
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips
1/3 cup hot water
1 tbsp. instant coffee

Preheat oven to 350°F.  Line cookie sheet with parchment paper.

Dissolve the instant coffee into the hot water and set aside to cool.

In a small bowl, sift together flour, baking soda and salt.

In a large bowl, cream butter and both sugars together until well combined.  Add vanilla and eggs one at a time.  Once combined, mix in coffee mixture.

Lastly, pour in flour mixture until just combined and fold in chocolate chips.

Roll cookie dough into one tablespoon measurements and drop onto lined cookie sheet and lightly press with the back of a spoon.  Bake for approximately 10 minutes.

Or you can pretend to be creative like me and make BIG cookies.  Just bake them a little longer.

Mocha Chocolate Chip Cookie

An extra large Mocha Chocolate Chip Cookie with espresso chocolate frozen yogurt.